Slow Cooker Applesauce Recipe

We recently went apple picking. We picked 20 pounds of apples! I knew exactly what I wanted to make with a big portion of those apples…this fantastic and super simple cinnamon applesauce made in a slow cooker. It is so quick and easy to make and is oh so delicious to eat. My kids gobble it up. The cinnamon is a subtle flavor in this recipe and not totally overpowering like some recipes I have tried.

Doesn’t it look delicious? I have a printable version of this recipe at the bottom of this post.

Start with some good apples. These are a few of our 20 lbs we picked. This year we picked Jonagold, Winesap, Pink Lady and Fuji. I used mostly Jonagold and Winesap but I did add some Fuji. It really doesn’t matter what type of apples you use. The Jonagolds were enormous! One of them was almost 1 pound!

Peel and core your apples. Cut them into 1.5 to 2 inch chunks. Place them in the Crockpot(affiliate link to my crockpot…which I LOVE. It works really well) with the water, sugar and cinnamon sticks. To me, the cinnamon sticks are the key to the subtle cinnamon flavor. Other recipes I have tried use ground cinnamon and that is all I could taste. In this recipe, you can taste the apples with a hint of the cinnamon. Love!

Turn your slow cooker on for 4 hours on low.

At the end of 4 hours, this is what you will have. Remove the cinnamon sticks. Use a potato masher to mash the apples into a chunky applesauce. We like it that way and it keeps it really simple, so I leave it at that, but you could process the sauce until smooth in a blender or food processor if you prefer it that way.

This year I doubled the recipe. 6lbs of apples did fit in the slow cooker. I also canned it so we can have some throughout the year (or more likely for the next month as it goes really fast when I make it). I tried canning using a boiling water bath for the first time. I got a little scared off of my inversion method after all of the comments on my Inversion Canning post. I had never had a problem, but after thinking about it, I decided not to take a chance. I also didn’t want to be doing things the old way just cause that is the way it was done and not necessarily the best method presently.

Anyway, I was intimidated to try canning via boiling water bath. It wasn’t too bad. It did feel more fussy to me than my inversion method, but it is do-able. I plan to use that method again and now that I know how, I can make salsa next year when tomatoes are in season. There is nothing like fresh salsa!

Anyway, back to the applesauce. It is super yummy and simple. I hope you love it if you try it. Just fill in your info. below to get the free recipe. Enjoy!

Don’t you love it when that happens! It is the fun of blog world, you need something and poof, it appears in a blog post. 🙂 I think it would last for a week or so in the fridge. I think it depends on how stringent you are about such things. Have fun and enjoy if you make some.

Yep, the peeling and chopping are definitely the hardest parts. It is really easy and sooo very yummy. Think we will be eating some during the hurricane since I canned some and the 4 of us could finish one jar for a snack or something. Have a great night.

Can you give me some information so I can fix the issue? Where you on mobile or desktop? Thanks for your feedback. Can you try one more time and let me know if you can get the recipe now? Another window pops up and you enter your name and email address and it will give you the recipe.